MONKEY BREAD

NOTE: If using regular yeast (not instant) mix the yeast with the water and sugar called for in the recipe. The water should only be 110�. This will allow the yeast to proof (form bubbles).

1 pkg instant yeast

1/4 c water

1 c milk

1 c butter

2 Tbsp sugar

3 eggs

1 tsp salt

4 cups flour

Heat milk, water & 1/2 c butter until warm (approx. 120�)

Place 1 c flour, yeast, sugar & salt into bowl. Blend.

Slowly add warmed ingredient & mix.

Add eggs & beat until smooth.

Slowly add enough of the remaining flour to make a soft dough.

Knead until smooth & satiny: approx. 8 minutes. This can be done on a lightly floured board or in a mixer with a dough hook.

Place in oiled bowl, turning dough once to coat.

Cover with plastic wrap & let rise until doubled, approx. 1 hour.

Punch down dough. Turn out onto lightly floured board. Knead lightly.

Melt remaining butter.

Roll dough until about 1/3" thick.

Using a 2 1/2" round cookie cutter or a diamond-shaped cookie cutter, cut dough into rounds or diamonds. Roll & cut scraps until all of the dough is used. Alternative: roll each piece of dough into a 3/4" ball with your hands.

Dip each piece in the melted butter to coat both sides.

Place in overlapping layers in a greased bundt pan.

Cover pan with towel & let rise about 45 minutes.

OVEN: 350�

BAKE: 35 minutes or until nicely browned & loaf sounds hollow when thumped.

Turn out on large plate & serve warm.

The butter dipped pieces pull apart with ease making it a fun bread to eat.

NOTE: to use as a dessert, after dipping each piece in melted butter, dip in a combination of cinnamon & sugar.

Personal note: Each Thanksgiving our table is set with our china, silver & crystal. This bread is the centerpiece until everyone starts reaching across to pull it apart!